Season the chicken pieces with salt. Place in a large bowl and add the shallots, garlic, celery, thyme and bay leaves. Mix well to combine.

Place the chicken mixture into a large 2 litres pie dish. Pour over the white wine and the chicken stock, ensuring all pieces of the chicken are covered by the liquid. Add more stock if required. Sprinkle over the parmesan, then the bread crumbs and finish with a drizzle of olive oil (in that order). Place onto a large tray and bake for 1 hour, until the chicken falls off the bone.